Weekly Share May 23rd – 29th

Fava Beans or Broccoli
Mustard Greens
Yu Choy
Daikon Radish
Garlic Scapes or Scallions
Mignonette or Red Leaf Lettuce
Mesclun Salad Mix

The last few days on the farm have been a harsh reminder of what the next few months has in store. It has been very hot and humid and without acclimating it is difficult to subject oneself to it for hours at end. In addition grass pollination is at its peak so the air is not only heavy; but thick. We are looking forward to the upcoming rain and cool if only for a few days and remembering that our summer crops want this heat to get going. Over the past week we have added over a half dozen crops to our harvest list, the first of the cucumber, squash, cabbage, chinese cabbage, escarole, daikon, yu choy, broccoli and fava beans. Normally our favas come in early May but this winter due to lack of protection in the field, we lost most of the crop. So in February we decided to replant but the fields were too wet, so we used some open space in a high tunnel. Hence our crop is a bit later to mature and we only began harvest this past week. They have grown fast and sturdy; but due to a few prior heat waves, the plants dropped a lot of their flowers and even with a shade cloth it is hard to keep these temperate plants happy with 95degree days. So our season will be short and sweet. Enjoy them while you can.
In this week’s share we are continuing the celebration of greens, as May is when greens are at there best. Many of these crops are Asian varietals, so they can pair together well. Yu choy is very mild and has a great texture with a slightly crunchy stalk and delicate flowers. It can be paired well with the more sturdy and spicy mustard greens in either a simple soup (miso based or chicken stock) or a stir-fry. Mustard greens do really well finely chopped before being cooked as they are a flavor bomb and can really elevate any dish. They are also delicious pickled. Daikon radish is another robust crop, wonderful in a myriad of pickled forms (salted, vinegar brined, base for kimchi, sweet vinegar pickle snack) but also can be great in an Indian style curry or any stir-fry. Check out the recipes below and enjoy the share……Autumn & Brian

Stir Fried Chinese Mustard Greens

Stir Fried Fava Beans With Szechuan Peppercorns

Broccoli and Scallions With Thai-Style Vinaigrette

Radish and Garlic Scape Toast

Young Scallions with Miso Japanese Farm Food by Nancy Singleton Hachisu
Very thin young scallions
Organic brown rice miso
Clean the scallions. Cut off the root bottoms and any brown tapering of the tops. Peel off the tough or discolored outer layers. Spoon out a dollop of miso onto a medium sized plate. To eat, dip the scallion into the miso, scooping up about the same volume of miso to scallion.  This simple dish makes a fresh before dinner appetizer and is especially good with mixed drinks or a beer.

Daikon and Daikon Leaf Salad
1 medium-small daikon
1 TB Sea Salt
2 small or 1 medium Yuzu (or substitute Meyer Lemon)
2 TB Organic Miso
2 TB Organic Rice Vinegar
4 TB Organic Rapeseed Oil
2 TB Slivered Scallions
Slice the daikon into manageable lengths.  Cut those pieces in half vertically and slice lengthwise into fine slabs.  Lay those slabs flat on the cutting board and slice into fine julienned strands about 1.5 inches long.  Put the julienned daikon into a medium-sized bowl as you go.  Chop a large handful of the most tender leaves medium -fine and add to the julienned daikon.  Sprinkle with the salt and massage in gently.  Let sit for 10 minutes.  Pare off the yellow zest of a yuzu or meyer lemon with a sharp knife, avoiding the white pith.  Stack roughly and slice into fine slivers.  Muddle the miso with the vinegar and whisk in the oil until emulsified.  Squeeze the daikon and daikon leaves in handfuls and drop into a clean bowl.  Toss with the yuzu peel and onion greens.  Give the dressing a quick whisk and fold into the daikon right before serving.  Ratio: miso:rice vinegar:oil – 1:1:2

Smashed Fava Beans, Pecorino, and Mint on Toast Six Seasons  by Joshua McFadden
This is a loose pesto of fava beans and mint, with plenty of olive oil. Use it as a pasta sauce or as a dip for vegetables, spoon it over crushed new potatoes, or spread some on toasted country bread.
1 ¼ lb Fava Beans in their pods
1 stalk green garlic roughly chopped
4 cup lightly packed fresh mint leaves
salt & pepper
Extra-virgin olive oil
freshly grated Pecorino Romano cheese
2 tsp fresh lemon juice
2 – ½” thick slices bread
Shell the fava beans. Blanch beans for about 30 seconds in boiling salted water and then rinse well with very cold water. If desired, make a small slit on the bean, gently squeeze out two halves of the bean and peel off the membrane skin (it can be a little tough).
Put the green garlic and a pinch of salt into a food processor and pulse a few times. Add half the mint leaves and pulse a few more times so the garlic is fairly fine. Add the peeled favas and 1 Tbls olive oil and pulse again. Your goal is to bash up the favas but not completely puree them. You may need to scrape down the sides of the processor bowl between pulses.
Scrape the mixture into a bowl, season with some pepper, and stir in 1/8 cup grated pecorino cheese and the lemon juice, and adjust the consistency with olive oil so that its loose and luscious. Brush the bread on one side with olive oil and grill or broil until crisp. Arrange on plates, top with the fava mixture and the rest of the mint leaves, torn if their big, and finish with a nice shower of grated pecorino and a drizzle of oil.

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